At a glance
CleanCleaver food safety systematic review results
What happened?
5problems found
5 problems found · Routine county inspection · Apr 2, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Carmen's La Hacienda Restaurant?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Code CHSC 114051 CHSC 114051How to fixFix it
- Code CHSC 114047 CHSC 114047How to fixFix it
- Code CHSC 114130.1 CHSC 114130.1How to fixFix it
Source: Marin County Community Development Agency, Environmental Health Services
We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
Visit them directly at marincounty.gov (opens the department's site) · How we review
For Carmen's La Hacienda Restaurant's team
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 22 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestApr 2, 2026Routine inspectionGreen placard
This one: Green placard, inspected Apr 2, 2026.
5 violations listed, 0 marked critical.
Not critical (5)
Code CHSC 114051
The department's words
Code CHSC 114051
Code CHSC 114047
The department's words
Code CHSC 114047
Code CHSC 114130.1
The department's words
Code CHSC 114130.1
Code CHSC 114190
The department's words
Code CHSC 114190
Code CHSC 114266
The department's words
Code CHSC 114266
EarlierApr 15, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed water pitcher stored in handwashing sink next to cook's line. Do not store any equipment inside handwashing sinks and keep accessible.
The department's words
CHSC 113953.2 Observed water pitcher stored in handwashing sink next to cook's line. Do not store any equipment inside handwashing sinks and keep accessible.
EarlierAug 9, 2024Follow-up inspectionNo Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Observed rice and beans on steam table measuring at 108/12 *F and 100/104*F in the center. All foods shall be hot held at 135*F or greater. Employee was instructed to reheat foods to 165 and measured >135*F. Ensure foods are heated to 165*F or greater before storing for hot holding and maintained above 135*F.
The department's words
CHSC 113996 Observed rice and beans on steam table measuring at 108/12 *F and 100/104*F in the center. All foods shall be hot held at 135*F or greater. Employee was instructed to reheat foods to 165 and measured >135*F. Ensure foods are heated to 165*F or greater before storing for hot holding and maintained above 135*F.
Corrected during the inspection
EarlierAug 7, 2024Routine inspectionYellow placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed rice and beans on steam table measuring at 108/12 *F and 100/104*F in the center. All foods shall be hot held at 135*F or greater. Employee was instructed to reheat foods to 165 and measured >135*F. Ensure foods are heated to 165*F or greater before storing for hot holding and maintained above 135*F.
The department's words
CHSC 113996 Observed rice and beans on steam table measuring at 108/12 *F and 100/104*F in the center. All foods shall be hot held at 135*F or greater. Employee was instructed to reheat foods to 165 and measured >135*F. Ensure foods are heated to 165*F or greater before storing for hot holding and maintained above 135*F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 21, 2023Follow-up inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
An employee was observed using bare hands to asemble/scoop ready-to-eat foods (pico de gallo sauce, lettuce, cheese) in the preparation area, and then proceeded to grab chile rellenos with the same soiled hands. [CA] Any action that requires handwashing means that foo handler must wash and dry hands. Use scoops, forks, tongs to obtain food from the cold holding unit.
The department's words
CHSC 113953.3 An employee was observed using bare hands to asemble/scoop ready-to-eat foods (pico de gallo sauce, lettuce, cheese) in the preparation area, and then proceeded to grab chile rellenos with the same soiled hands. [CA] Any action that requires handwashing means that foo handler must wash and dry hands. Use scoops, forks, tongs to obtain food from the cold holding unit.
Corrected during the inspection
In the cold holding inserts, pico de gallo sauce internal temperature readings were at 57F, and 59F, chopped tomatoes 60F, slice tomatoes 65F, sour cream 60F, guacamole 65F, cheese 62F, and green sauce 61F. In the cold hodling drawers, grilled chicken internal temperature readings were at 55F, and 57F, al pastor (marinated pork) 65F, raw beef 55F, and carnitas 68F. [CA] Potentially hazardous foods shall be held at or below 41F and or above 135F when hot. (COS) Foods mentioned above were voluntarily discarded, and bleach was added to denature foodd.
The department's words
CHSC 113996 In the cold holding inserts, pico de gallo sauce internal temperature readings were at 57F, and 59F, chopped tomatoes 60F, slice tomatoes 65F, sour cream 60F, guacamole 65F, cheese 62F, and green sauce 61F. In the cold hodling drawers, grilled chicken internal temperature readings were at 55F, and 57F, al pastor (marinated pork) 65F, raw beef 55F, and carnitas 68F. [CA] Potentially hazardous foods shall be held at or below 41F and or above 135F when hot. (COS) Foods mentioned above were voluntarily discarded, and bleach was added to denature foodd.
Corrected during the inspection
In the walk-in refrigerator, observed three carnitas containers with internal temperature readings of 50F, 49F, and 52F, ground beef 46F, beef tongue 47F cooked shredded chicken 57F, chicken soup 47F, and beef stew 55F. According to the employee, foods mentioned above were prepared, cooked, and cooled yesterday (07/16/2023). [CA] Food that are cooked and then cooled must be cooled from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours. Total of 6 hours. (COS) Foods mentioned above were voluntarily discarded.
The department's words
CHSC 114002 In the walk-in refrigerator, observed three carnitas containers with internal temperature readings of 50F, 49F, and 52F, ground beef 46F, beef tongue 47F cooked shredded chicken 57F, chicken soup 47F, and beef stew 55F. According to the employee, foods mentioned above were prepared, cooked, and cooled yesterday (07/16/2023). [CA] Food that are cooked and then cooled must be cooled from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours. Total of 6 hours. (COS) Foods mentioned above were voluntarily discarded.
Corrected during the inspection
An employee was observed wiping his bare hands on his soiled apron and subsequently using his bare hands to scoop pico de gallo sauce onto a taco in the preparation area. [CA] All food employees shall use utensils, including scoops, forks, tongs, paper wrapper, gloves to assemble ready-to-eat food.
The department's words
CHSC 113967 An employee was observed wiping his bare hands on his soiled apron and subsequently using his bare hands to scoop pico de gallo sauce onto a taco in the preparation area. [CA] All food employees shall use utensils, including scoops, forks, tongs, paper wrapper, gloves to assemble ready-to-eat food.
Corrected during the inspection
An employee was observed grilling raw beef and reheating grilled chicken on the griddle equipment, then the employee used the same spatula to flip raw beef and tehn flip grilled chicken. [CA] To prevent cross-contamination, ensure to cook and reheat food away from each oher, and assign different spatulas for each type of food.
The department's words
CHSC 113980 An employee was observed grilling raw beef and reheating grilled chicken on the griddle equipment, then the employee used the same spatula to flip raw beef and tehn flip grilled chicken. [CA] To prevent cross-contamination, ensure to cook and reheat food away from each oher, and assign different spatulas for each type of food.
Corrected during the inspection
Show 2 more
Chlorine sanitizing solution measured 0.0 ppm in the mechanical dishwasher. An employee was observed actively washing dishes during the time of the observation. [COS] A food facility that prepares foods shall not be operating if there is no method to properly wash, and sanitze equipment and utensils. Provide chlorine at 50.0 ppm in the mechanical dishwasher.
The department's words
CHSC 114099.7 Chlorine sanitizing solution measured 0.0 ppm in the mechanical dishwasher. An employee was observed actively washing dishes during the time of the observation. [COS] A food facility that prepares foods shall not be operating if there is no method to properly wash, and sanitze equipment and utensils. Provide chlorine at 50.0 ppm in the mechanical dishwasher.
Corrected during the inspection
Several house flies were observed in teh preparation area, and one house fly was observed on the cold holding cutting board. [CA] A food facility shall always be constructed, and operated as to prevent the entrance of flies, birds, or vermin. Clean and sanitize all food contact surfaces and cooking areas, and use effective measures to prevent the entrance of flies.
The department's words
CHSC 114259.1 Several house flies were observed in teh preparation area, and one house fly was observed on the cold holding cutting board. [CA] A food facility shall always be constructed, and operated as to prevent the entrance of flies, birds, or vermin. Clean and sanitize all food contact surfaces and cooking areas, and use effective measures to prevent the entrance of flies.
Corrected during the inspection
EarlierJul 17, 2023Routine inspectionRed placard
7 violations listed, 7 marked critical.
Critical (7)
Marked critical by Marin County Community Development Agency, Environmental Health Services
An employee was observed using bare hands to asemble/scoop ready-to-eat foods (pico de gallo sauce, lettuce, cheese) in the preparation area, and then proceeded to grab chile rellenos with the same soiled hands. [CA] Any action that requires handwashing means that foo handler must wash and dry hands. Use scoops, forks, tongs to obtain food from the cold holding unit.
The department's words
CHSC 113953.3 An employee was observed using bare hands to asemble/scoop ready-to-eat foods (pico de gallo sauce, lettuce, cheese) in the preparation area, and then proceeded to grab chile rellenos with the same soiled hands. [CA] Any action that requires handwashing means that foo handler must wash and dry hands. Use scoops, forks, tongs to obtain food from the cold holding unit.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
In the cold holding inserts, pico de gallo sauce internal temperature readings were at 57F, and 59F, chopped tomatoes 60F, slice tomatoes 65F, sour cream 60F, guacamole 65F, cheese 62F, and green sauce 61F. In the cold hodling drawers, grilled chicken internal temperature readings were at 55F, and 57F, al pastor (marinated pork) 65F, raw beef 55F, and carnitas 68F. [CA] Potentially hazardous foods shall be held at or below 41F and or above 135F when hot. (COS) Foods mentioned above were voluntarily discarded, and bleach was added to denature foodd.
The department's words
CHSC 113996 In the cold holding inserts, pico de gallo sauce internal temperature readings were at 57F, and 59F, chopped tomatoes 60F, slice tomatoes 65F, sour cream 60F, guacamole 65F, cheese 62F, and green sauce 61F. In the cold hodling drawers, grilled chicken internal temperature readings were at 55F, and 57F, al pastor (marinated pork) 65F, raw beef 55F, and carnitas 68F. [CA] Potentially hazardous foods shall be held at or below 41F and or above 135F when hot. (COS) Foods mentioned above were voluntarily discarded, and bleach was added to denature foodd.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
In the walk-in refrigerator, observed three carnitas containers with internal temperature readings of 50F, 49F, and 52F, ground beef 46F, beef tongue 47F cooked shredded chicken 57F, chicken soup 47F, and beef stew 55F. According to the employee, foods mentioned above were prepared, cooked, and cooled yesterday (07/16/2023). [CA] Food that are cooked and then cooled must be cooled from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours. Total of 6 hours. (COS) Foods mentioned above were voluntarily discarded.
The department's words
CHSC 114002 In the walk-in refrigerator, observed three carnitas containers with internal temperature readings of 50F, 49F, and 52F, ground beef 46F, beef tongue 47F cooked shredded chicken 57F, chicken soup 47F, and beef stew 55F. According to the employee, foods mentioned above were prepared, cooked, and cooled yesterday (07/16/2023). [CA] Food that are cooked and then cooled must be cooled from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours. Total of 6 hours. (COS) Foods mentioned above were voluntarily discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
An employee was observed wiping his bare hands on his soiled apron and subsequently using his bare hands to scoop pico de gallo sauce onto a taco in the preparation area. [CA] All food employees shall use utensils, including scoops, forks, tongs, paper wrapper, gloves to assemble ready-to-eat food.
The department's words
CHSC 113967 An employee was observed wiping his bare hands on his soiled apron and subsequently using his bare hands to scoop pico de gallo sauce onto a taco in the preparation area. [CA] All food employees shall use utensils, including scoops, forks, tongs, paper wrapper, gloves to assemble ready-to-eat food.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
An employee was observed grilling raw beef and reheating grilled chicken on the griddle equipment, then the employee used the same spatula to flip raw beef and tehn flip grilled chicken. [CA] To prevent cross-contamination, ensure to cook and reheat food away from each oher, and assign different spatulas for each type of food.
The department's words
CHSC 113980 An employee was observed grilling raw beef and reheating grilled chicken on the griddle equipment, then the employee used the same spatula to flip raw beef and tehn flip grilled chicken. [CA] To prevent cross-contamination, ensure to cook and reheat food away from each oher, and assign different spatulas for each type of food.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Show 2 more
Marked critical by Marin County Community Development Agency, Environmental Health Services
Chlorine sanitizing solution measured 0.0 ppm in the mechanical dishwasher. An employee was observed actively washing dishes during the time of the observation. [COS] A food facility that prepares foods shall not be operating if there is no method to properly wash, and sanitze equipment and utensils. Provide chlorine at 50.0 ppm in the mechanical dishwasher.
The department's words
CHSC 114099.7 Chlorine sanitizing solution measured 0.0 ppm in the mechanical dishwasher. An employee was observed actively washing dishes during the time of the observation. [COS] A food facility that prepares foods shall not be operating if there is no method to properly wash, and sanitze equipment and utensils. Provide chlorine at 50.0 ppm in the mechanical dishwasher.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Several house flies were observed in teh preparation area, and one house fly was observed on the cold holding cutting board. [CA] A food facility shall always be constructed, and operated as to prevent the entrance of flies, birds, or vermin. Clean and sanitize all food contact surfaces and cooking areas, and use effective measures to prevent the entrance of flies.
The department's words
CHSC 114259.1 Several house flies were observed in teh preparation area, and one house fly was observed on the cold holding cutting board. [CA] A food facility shall always be constructed, and operated as to prevent the entrance of flies, birds, or vermin. Clean and sanitize all food contact surfaces and cooking areas, and use effective measures to prevent the entrance of flies.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierSep 28, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed chorizo, flank steak, and chicken at 44F -47F in 4-drawer chef cooler beneath cooktop. Cooler is not holding cold temps and could not be adjusted. Foods moved to walk-in cooler at 41F. Maintain all cold potentially hazardous foods at 41F or below.
The department's words
CHSC 113996 Observed chorizo, flank steak, and chicken at 44F -47F in 4-drawer chef cooler beneath cooktop. Cooler is not holding cold temps and could not be adjusted. Foods moved to walk-in cooler at 41F. Maintain all cold potentially hazardous foods at 41F or below.
EarlierJun 28, 2021Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Code CHSC 113996
The department's words
Code CHSC 113996
Corrected during the inspection
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
Corrected during the inspection
EarlierJun 16, 2021Routine inspectionGreen placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113996
The department's words
Code CHSC 113996
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 1, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJun 1, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierAug 26, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Minor violations were also found. For more information, contact Marin County Environmental Health Services at [phone] and ask to see the actual inspection report OR ask the food facility for the inspection report.
The department's words
CHSC 113996 Minor violations were also found. For more information, contact Marin County Environmental Health Services at [phone] and ask to see the actual inspection report OR ask the food facility for the inspection report.
EarlierJan 8, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Several items in walk-in refrigerator 45F-47F. Adjusted thermometer and the temperature dropped 5F during inspection.
The department's words
CHSC 113996 Several items in walk-in refrigerator 45F-47F. Adjusted thermometer and the temperature dropped 5F during inspection.
EarlierDec 27, 2017Routine inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Install a splash guard in between handwash sink and buckets of chips.
The department's words
CHSC 113986 Install a splash guard in between handwash sink and buckets of chips.
Food accumulation noted at bottom of reach in refrigerator. Clean and maintain sanitary.
The department's words
CHSC 114130 Food accumulation noted at bottom of reach in refrigerator. Clean and maintain sanitary.
Scoops found with handles touching bulk foods. Store all scoops handle up.
The department's words
CHSC 114119 Scoops found with handles touching bulk foods. Store all scoops handle up.
Jacket noted in dry storage room. Store all employee belongings in lockers provided.
The department's words
CHSC 114256.1 Jacket noted in dry storage room. Store all employee belongings in lockers provided.
Grease observed on fence and ground surrounding the grease barrel. Clean and maintain sanitary.
The department's words
CHSC 114244 Grease observed on fence and ground surrounding the grease barrel. Clean and maintain sanitary.
Show 3 more
Maintain last inspection report for customer review.
The department's words
CHSC 113725.1 Maintain last inspection report for customer review.
Render walls/foam smooth and cleanable under handwash/dishwash.
The department's words
CHSC 114268 Render walls/foam smooth and cleanable under handwash/dishwash.
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
EarlierMay 30, 2017Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierMay 23, 2017Routine inspectionGreen placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
No sanitizer detected at the glasswash machine at the bar. Call for service, Provide 50 ppm Cl- at all times. MAJOR VIOLATION
The department's words
CHSC 114099.7 No sanitizer detected at the glasswash machine at the bar. Call for service, Provide 50 ppm Cl- at all times. MAJOR VIOLATION
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Provide proof of Manager's Food Safety Certification. COS when manager arrived.
The department's words
CHSC 113947.1 Provide proof of Manager's Food Safety Certification. COS when manager arrived.
Corrected during the inspection
Provide proof of Food Handler Cards for all employees. COS when manager arrived.
The department's words
CHSC 113948 Provide proof of Food Handler Cards for all employees. COS when manager arrived.
Corrected during the inspection
Squeeze bottle found on top of open food in the inserts. Do not store here. Store in reach in below. COS
The department's words
CHSC 113984 Squeeze bottle found on top of open food in the inserts. Do not store here. Store in reach in below. COS
Corrected during the inspection
Food accumulation noted at large can opener. Run through the dishwash daily.
The department's words
CHSC 114139 Food accumulation noted at large can opener. Run through the dishwash daily.
Corrected during the inspection
Provide a thermometer in the reach in with whipped cream in it.
The department's words
CHSC 114157 Provide a thermometer in the reach in with whipped cream in it.
Show 1 more
Hang mops upside down in the holder above the mop sink.
The department's words
CHSC 114282 Hang mops upside down in the holder above the mop sink.
EarlierSep 9, 2016Follow-up inspectionGreen placard
17 violations listed, 0 marked critical.
Not critical (17)
Food handler cards are not available for viewing. Ensure all employees have their cards and make them available by 9.9.16.
The department's words
CHSC 113948 Food handler cards are not available for viewing. Ensure all employees have their cards and make them available by 9.9.16.
Hand sink in the bar was inaccessible due to the storage of a cutting board and blender on top. Hand sinks must be accessible for use at all times. Corrected.
The department's words
CHSC 113953.1 Hand sink in the bar was inaccessible due to the storage of a cutting board and blender on top. Hand sinks must be accessible for use at all times. Corrected.
The following foods were measured at unsafe temperatures: * Raw shell eggs - 82F on prep top counter for 30 minutes. Cooled * Sour cream 53F prep top placed in ice bath * Shredded cheese 54F prep top placed in ice bath * Raw beef slices 65F under griddle drawer, cut one hour prior. Cooled in walk in. * Raw beef strips 52 under griddle drawer, cut one hour prior. Cooled in walk in. Potentially hazardous foods must be stored below 41F or above 135F. * Repair non-functional prep top. * Cool foods to 41F prior to placing in prep top.
The department's words
CHSC 113996 The following foods were measured at unsafe temperatures: * Raw shell eggs - 82F on prep top counter for 30 minutes. Cooled * Sour cream 53F prep top placed in ice bath * Shredded cheese 54F prep top placed in ice bath * Raw beef slices 65F under griddle drawer, cut one hour prior. Cooled in walk in. * Raw beef strips 52 under griddle drawer, cut one hour prior. Cooled in walk in. Potentially hazardous foods must be stored below 41F or above 135F. * Repair non-functional prep top. * Cool foods to 41F prior to placing in prep top.
Corrected during the inspection
a. Observed cheese on a container in the walk in. Cheese was touching a dirty crate containing produce. Protect foods against contamination. 1/2 lb. cheese VCD. b. Observed bottle of ranch stored in the prep top insert containing lettuce. Keep bottle store out of foods. Corrected.
The department's words
CHSC 113980 a. Observed cheese on a container in the walk in. Cheese was touching a dirty crate containing produce. Protect foods against contamination. 1/2 lb. cheese VCD. b. Observed bottle of ranch stored in the prep top insert containing lettuce. Keep bottle store out of foods. Corrected.
Corrected during the inspection
Observed all buckets (detergent, rinse aid, and sanitizer) were empty at the dishwasher. Mechanical cleaning must include hot soapy water and a final sanitizing rinse containing 50 ppm chlorine. Containers were refilled.
The department's words
CHSC 114099.7 Observed all buckets (detergent, rinse aid, and sanitizer) were empty at the dishwasher. Mechanical cleaning must include hot soapy water and a final sanitizing rinse containing 50 ppm chlorine. Containers were refilled.
Corrected during the inspection
Show 12 more
Observed a food handler wash a large cutting board without use of sanitizer. Food contact equipment must be washed, rinsed, and sanitized with a 100 ppm chlorine solution when manually sanitizing. Corrected.
The department's words
CHSC 114099.2 Observed a food handler wash a large cutting board without use of sanitizer. Food contact equipment must be washed, rinsed, and sanitized with a 100 ppm chlorine solution when manually sanitizing. Corrected.
Corrected during the inspection
Observed dead German cockroaches on glue board monitors in the kitchen. You are directed to complete the following: * Contact you pest control company. Have a treatment performed. * Thoroughly clean the facility. Pull out all equipment away from walls to clean foods and inspect the premises. * Seal cracks and crevices with caulking. * Remove foam used for rodent proofing and replace with sheet metal. If live cockroaches are observed in the facility, a closure order will be issued. A re-inspection will occur 9.9.16.
The department's words
CHSC 114259.1 Observed dead German cockroaches on glue board monitors in the kitchen. You are directed to complete the following: * Contact you pest control company. Have a treatment performed. * Thoroughly clean the facility. Pull out all equipment away from walls to clean foods and inspect the premises. * Seal cracks and crevices with caulking. * Remove foam used for rodent proofing and replace with sheet metal. If live cockroaches are observed in the facility, a closure order will be issued. A re-inspection will occur 9.9.16.
Observed raw chicken and produce stored above ready to eat foods in the walk in. Store in the following order from top to bottom. : ready to eat foods> Produce > eggs, raw beef, raw pork, raw fish > ground beef > raw poultry. Correct today.
The department's words
CHSC 113986 Observed raw chicken and produce stored above ready to eat foods in the walk in. Store in the following order from top to bottom. : ready to eat foods> Produce > eggs, raw beef, raw pork, raw fish > ground beef > raw poultry. Correct today.
Facility is heavily soiled with food debris under equipment. Conduct a thorough cleaning and maintain clean.
The department's words
CHSC 114115.c Facility is heavily soiled with food debris under equipment. Conduct a thorough cleaning and maintain clean.
Obtain sanitizer testing strips for chlorine and test dishwashers daily. Ensure 50 ppm at dishwasher and 100 ppm when manually dishwashing and at sanitizer buckets.
The department's words
CHSC 114107 Obtain sanitizer testing strips for chlorine and test dishwashers daily. Ensure 50 ppm at dishwasher and 100 ppm when manually dishwashing and at sanitizer buckets.
a. There is excessive ice built up in the 2 door freezer. Clean and repair if needed. b. Repair the prep top cooler as the ambient temperature is 52F. The prep top must hold foods below 41F.
The department's words
CHSC 114175 a. There is excessive ice built up in the 2 door freezer. Clean and repair if needed. b. Repair the prep top cooler as the ambient temperature is 52F. The prep top must hold foods below 41F.
Observed wiping cloths stored on counter tops and buckets of sanitizer not set up as is required. Store cloths in 100 ppm chlorine. Corrected.
The department's words
CHSC 114185.1 Observed wiping cloths stored on counter tops and buckets of sanitizer not set up as is required. Store cloths in 100 ppm chlorine. Corrected.
The two compartment sink is used as a food prep sink. There is no alternate prep sink. Install an air gap between the two compartment sink and the grease trap. The air gap must be at least 1 inch in size.
The department's words
CHSC 114193 The two compartment sink is used as a food prep sink. There is no alternate prep sink. Install an air gap between the two compartment sink and the grease trap. The air gap must be at least 1 inch in size.
There is a trail of grease running from the back door outside to the street. Pressure wash to clean. Ensure all waste water is recovered and discarded in the mop sink. Clean grease off the fence behind the grease waste bin.
The department's words
CHSC 114245.1 There is a trail of grease running from the back door outside to the street. Pressure wash to clean. Ensure all waste water is recovered and discarded in the mop sink. Clean grease off the fence behind the grease waste bin.
Install weather stripping at the top and bottom of the exterior screen door. Install self closing device on the rear screen door. Install screens on restroom windows. Seal cracks and crevices with caulking. Identify source of water under the dishwasher and repair the issue.
The department's words
CHSC 114259 Install weather stripping at the top and bottom of the exterior screen door. Install self closing device on the rear screen door. Install screens on restroom windows. Seal cracks and crevices with caulking. Identify source of water under the dishwasher and repair the issue.
Observed an employee's cup of water above the two compartment sink. All personal beverage must be covered with a tight fitting lid. Corrected.
The department's words
CHSC 113977 Observed an employee's cup of water above the two compartment sink. All personal beverage must be covered with a tight fitting lid. Corrected.
Customer plates are located under the cutting board at the steam table. Food debris from the cutting board observed accumulating on plates below. Move the plates. You may increase the width of the cutting board to overlap plates. All new equipment must be ANSI/NSF approved.
The department's words
CHSC 114115 Customer plates are located under the cutting board at the steam table. Food debris from the cutting board observed accumulating on plates below. Move the plates. You may increase the width of the cutting board to overlap plates. All new equipment must be ANSI/NSF approved.
EarlierSep 6, 2016Routine inspectionYellow placard
17 violations listed, 4 marked critical.
Critical (4)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The following foods were measured at unsafe temperatures: * Raw shell eggs - 82F on prep top counter for 30 minutes. Cooled * Sour cream 53F prep top placed in ice bath * Shredded cheese 54F prep top placed in ice bath * Raw beef slices 65F under griddle drawer, cut one hour prior. Cooled in walk in. * Raw beef strips 52 under griddle drawer, cut one hour prior. Cooled in walk in. Potentially hazardous foods must be stored below 41F or above 135F. * Repair non-functional prep top. * Cool foods to 41F prior to placing in prep top.
The department's words
CHSC 113996 The following foods were measured at unsafe temperatures: * Raw shell eggs - 82F on prep top counter for 30 minutes. Cooled * Sour cream 53F prep top placed in ice bath * Shredded cheese 54F prep top placed in ice bath * Raw beef slices 65F under griddle drawer, cut one hour prior. Cooled in walk in. * Raw beef strips 52 under griddle drawer, cut one hour prior. Cooled in walk in. Potentially hazardous foods must be stored below 41F or above 135F. * Repair non-functional prep top. * Cool foods to 41F prior to placing in prep top.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
a. Observed cheese on a container in the walk in. Cheese was touching a dirty crate containing produce. Protect foods against contamination. 1/2 lb. cheese VCD. b. Observed bottle of ranch stored in the prep top insert containing lettuce. Keep bottle store out of foods. Corrected.
The department's words
CHSC 113980 a. Observed cheese on a container in the walk in. Cheese was touching a dirty crate containing produce. Protect foods against contamination. 1/2 lb. cheese VCD. b. Observed bottle of ranch stored in the prep top insert containing lettuce. Keep bottle store out of foods. Corrected.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed all buckets (detergent, rinse aid, and sanitizer) were empty at the dishwasher. Mechanical cleaning must include hot soapy water and a final sanitizing rinse containing 50 ppm chlorine. Containers were refilled.
The department's words
CHSC 114099.7 Observed all buckets (detergent, rinse aid, and sanitizer) were empty at the dishwasher. Mechanical cleaning must include hot soapy water and a final sanitizing rinse containing 50 ppm chlorine. Containers were refilled.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed a food handler wash a large cutting board without use of sanitizer. Food contact equipment must be washed, rinsed, and sanitized with a 100 ppm chlorine solution when manually sanitizing. Corrected.
The department's words
CHSC 114099.2 Observed a food handler wash a large cutting board without use of sanitizer. Food contact equipment must be washed, rinsed, and sanitized with a 100 ppm chlorine solution when manually sanitizing. Corrected.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (13)
Food handler cards are not available for viewing. Ensure all employees have their cards and make them available by 9.9.16.
The department's words
CHSC 113948 Food handler cards are not available for viewing. Ensure all employees have their cards and make them available by 9.9.16.
Hand sink in the bar was inaccessible due to the storage of a cutting board and blender on top. Hand sinks must be accessible for use at all times. Corrected.
The department's words
CHSC 113953.1 Hand sink in the bar was inaccessible due to the storage of a cutting board and blender on top. Hand sinks must be accessible for use at all times. Corrected.
Observed dead German cockroaches on glue board monitors in the kitchen. You are directed to complete the following: * Contact you pest control company. Have a treatment performed. * Thoroughly clean the facility. Pull out all equipment away from walls to clean foods and inspect the premises. * Seal cracks and crevices with caulking. * Remove foam used for rodent proofing and replace with sheet metal. If live cockroaches are observed in the facility, a closure order will be issued. A re-inspection will occur 9.9.16.
The department's words
CHSC 114259.1 Observed dead German cockroaches on glue board monitors in the kitchen. You are directed to complete the following: * Contact you pest control company. Have a treatment performed. * Thoroughly clean the facility. Pull out all equipment away from walls to clean foods and inspect the premises. * Seal cracks and crevices with caulking. * Remove foam used for rodent proofing and replace with sheet metal. If live cockroaches are observed in the facility, a closure order will be issued. A re-inspection will occur 9.9.16.
Observed raw chicken and produce stored above ready to eat foods in the walk in. Store in the following order from top to bottom. : ready to eat foods> Produce > eggs, raw beef, raw pork, raw fish > ground beef > raw poultry. Correct today.
The department's words
CHSC 113986 Observed raw chicken and produce stored above ready to eat foods in the walk in. Store in the following order from top to bottom. : ready to eat foods> Produce > eggs, raw beef, raw pork, raw fish > ground beef > raw poultry. Correct today.
Facility is heavily soiled with food debris under equipment. Conduct a thorough cleaning and maintain clean.
The department's words
CHSC 114115.c Facility is heavily soiled with food debris under equipment. Conduct a thorough cleaning and maintain clean.
Show 8 more
Obtain sanitizer testing strips for chlorine and test dishwashers daily. Ensure 50 ppm at dishwasher and 100 ppm when manually dishwashing and at sanitizer buckets.
The department's words
CHSC 114107 Obtain sanitizer testing strips for chlorine and test dishwashers daily. Ensure 50 ppm at dishwasher and 100 ppm when manually dishwashing and at sanitizer buckets.
a. There is excessive ice built up in the 2 door freezer. Clean and repair if needed. b. Repair the prep top cooler as the ambient temperature is 52F. The prep top must hold foods below 41F.
The department's words
CHSC 114175 a. There is excessive ice built up in the 2 door freezer. Clean and repair if needed. b. Repair the prep top cooler as the ambient temperature is 52F. The prep top must hold foods below 41F.
Observed wiping cloths stored on counter tops and buckets of sanitizer not set up as is required. Store cloths in 100 ppm chlorine. Corrected.
The department's words
CHSC 114185.1 Observed wiping cloths stored on counter tops and buckets of sanitizer not set up as is required. Store cloths in 100 ppm chlorine. Corrected.
The two compartment sink is used as a food prep sink. There is no alternate prep sink. Install an air gap between the two compartment sink and the grease trap. The air gap must be at least 1 inch in size.
The department's words
CHSC 114193 The two compartment sink is used as a food prep sink. There is no alternate prep sink. Install an air gap between the two compartment sink and the grease trap. The air gap must be at least 1 inch in size.
There is a trail of grease running from the back door outside to the street. Pressure wash to clean. Ensure all waste water is recovered and discarded in the mop sink. Clean grease off the fence behind the grease waste bin.
The department's words
CHSC 114245.1 There is a trail of grease running from the back door outside to the street. Pressure wash to clean. Ensure all waste water is recovered and discarded in the mop sink. Clean grease off the fence behind the grease waste bin.
Install weather stripping at the top and bottom of the exterior screen door. Install self closing device on the rear screen door. Install screens on restroom windows. Seal cracks and crevices with caulking. Identify source of water under the dishwasher and repair the issue.
The department's words
CHSC 114259 Install weather stripping at the top and bottom of the exterior screen door. Install self closing device on the rear screen door. Install screens on restroom windows. Seal cracks and crevices with caulking. Identify source of water under the dishwasher and repair the issue.
Observed an employee's cup of water above the two compartment sink. All personal beverage must be covered with a tight fitting lid. Corrected.
The department's words
CHSC 113977 Observed an employee's cup of water above the two compartment sink. All personal beverage must be covered with a tight fitting lid. Corrected.
Customer plates are located under the cutting board at the steam table. Food debris from the cutting board observed accumulating on plates below. Move the plates. You may increase the width of the cutting board to overlap plates. All new equipment must be ANSI/NSF approved.
The department's words
CHSC 114115 Customer plates are located under the cutting board at the steam table. Food debris from the cutting board observed accumulating on plates below. Move the plates. You may increase the width of the cutting board to overlap plates. All new equipment must be ANSI/NSF approved.
EarlierJan 21, 2016Routine inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Front handwash sink found blocked with bucket. Keep sink clear and accessible for handwashing.
The department's words
CHSC 113953.1 Front handwash sink found blocked with bucket. Keep sink clear and accessible for handwashing.
Raw shell eggs noted stored at room temperature. Recoded 60F. Keep at 45F at all times .VCD
The department's words
CHSC 113996 Raw shell eggs noted stored at room temperature. Recoded 60F. Keep at 45F at all times .VCD
Rodent droppings observed near hot water heater. Continue efforts to control infestation.
The department's words
CHSC 114259.1 Rodent droppings observed near hot water heater. Continue efforts to control infestation.
Open food found in the walk-in box. Keep it covered. Pastries noted displayed openly with in four feet of customer. Provide sneeze guard protection or move four feet from customer
The department's words
CHSC 114060 Open food found in the walk-in box. Keep it covered. Pastries noted displayed openly with in four feet of customer. Provide sneeze guard protection or move four feet from customer
Bulk food containers found unlabeled. Label each with contents
The department's words
CHSC 114051 Bulk food containers found unlabeled. Label each with contents
Show 3 more
The overhead light in the walk in box is broken. Remove light and extension cord and repair as needed.
The department's words
CHSC 114175 The overhead light in the walk in box is broken. Remove light and extension cord and repair as needed.
Scoops found with handles touching the food in bulk bins. Store with handles out of food.
The department's words
CHSC 114119 Scoops found with handles touching the food in bulk bins. Store with handles out of food.
Linen noted stored with food. Store separately.
The department's words
CHSC 114256 Linen noted stored with food. Store separately.
EarlierMar 27, 2015Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
3-door refrigerator drains to hotel pan. Must drain to appropriate evaporator pan or floor sink.
The department's words
CHSC 114175 3-door refrigerator drains to hotel pan. Must drain to appropriate evaporator pan or floor sink.
Clean freezer interior and exterior. Debris noted.
The department's words
CHSC 114115 Clean freezer interior and exterior. Debris noted.
EarlierMar 23, 2015Routine inspectionGreen placard
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed 3 hotel pans of beans at 54F - 82F internally. Prepared last night. Lids on 2 pans. Also observed shopping bag full of cooked rice in microwave, which was leftover from the night before. At room temp. VC and D conducted. Discussed appropriate cooling techniques. Chicken in cooling process at 92F after 2 hours of cooling. Rapidly reheated to 165F+ and started proper cooling technique.
The department's words
CHSC 113996 Observed 3 hotel pans of beans at 54F - 82F internally. Prepared last night. Lids on 2 pans. Also observed shopping bag full of cooked rice in microwave, which was leftover from the night before. At room temp. VC and D conducted. Discussed appropriate cooling techniques. Chicken in cooling process at 92F after 2 hours of cooling. Rapidly reheated to 165F+ and started proper cooling technique.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Bar and main dishwashers at approx. 25 ppm chlorine. Corrected onsite to 50 ppm chlorine. Maintain. Clean interior of freezer. Debris noted.
The department's words
CHSC 114099.7 Bar and main dishwashers at approx. 25 ppm chlorine. Corrected onsite to 50 ppm chlorine. Maintain. Clean interior of freezer. Debris noted.
3-door refrigerator drains to hotel pan. Must drain to appropriate evaporator pan or floor sink.
The department's words
CHSC 114175 3-door refrigerator drains to hotel pan. Must drain to appropriate evaporator pan or floor sink.
EarlierJun 3, 2014Routine inspectionOnly Minor Violation(s) Found
7 violations listed, 0 marked critical.
Not critical (7)
Observed under-cooktop drawers with carne asada, carnitas, flatsteak at 42F - 49F. Adjust or repair to maintain 41F or below. Place smaller quantities of product in drawers.
The department's words
CHSC 113996 Observed under-cooktop drawers with carne asada, carnitas, flatsteak at 42F - 49F. Adjust or repair to maintain 41F or below. Place smaller quantities of product in drawers.
Clean interior of ice machine. Mold-like substance observed, not touching ice.
The department's words
CHSC 114115 Clean interior of ice machine. Mold-like substance observed, not touching ice.
Clean floors throughout. Clean at cooktop.
The department's words
CHSC 114115.c Clean floors throughout. Clean at cooktop.
Provide thermometer for refrigerator in back; broken.
The department's words
CHSC 114157 Provide thermometer for refrigerator in back; broken.
Refrigerator (3-door) drains to pan. Must drain using approved methods (like evaporation pans or drain to approved floor sink). Address. (Discussed in more detail on 6/14/2014.)
The department's words
CHSC 114175 Refrigerator (3-door) drains to pan. Must drain using approved methods (like evaporation pans or drain to approved floor sink). Address. (Discussed in more detail on 6/14/2014.)
Show 2 more
Significant flooring/wall issues at site. Will discuss with supervisor; will need to be addressed. (On 6/14/2014, discussed with Carmen need for new floor to have integral base coving where food storage equipment (soda center, salsa bar) is kept. Need to fix floor drain near cash register.)
The department's words
CHSC 114268 Significant flooring/wall issues at site. Will discuss with supervisor; will need to be addressed. (On 6/14/2014, discussed with Carmen need for new floor to have integral base coving where food storage equipment (soda center, salsa bar) is kept. Need to fix floor drain near cash register.)
Restrooms lacking handwash signs; signs provided today. Please post.
The department's words
CHSC 113953.5 Restrooms lacking handwash signs; signs provided today. Please post.
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
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Search the county's inspection lookup for the name or license number L10090.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
Marin County gives each inspection a result, not a score, so there is no typical range to show.
Marin County posts a green, yellow or red placard after an inspection, and gives no score. In the county's own inspection data, inspectors write "Green (Pass) placard posted" and "a yellow placard is posted due to the multiple major violations observed". We could not read a county page that lists what each color needs, so ask the department.
- Inspection type
- Routine inspection
- Result
- Green placard
- Source
- Marin County Community Development Agency, Environmental Health Services
This is not an official ranking or grade. See the official source: Marin County Community Development Agency, Environmental Health Services (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.